4 ounces goat cheese, softened
2 tablespoons chopped basil
1 1/2 cups finely ground dry polenta (cornmeal)
1/4 teaspoon salt
1 teaspoon garlic powder
3 cups vegetable stock or cold water
1/2 cup grated Parmesan cheese
2 cups slow roasted tomatoes steeped in olive oil (click here for recipe)
1/4 cup loosely packed chopped fresh basil leaves
1 tablespoon extra virgin olive oil from the slow roasted tomatoes